In a medium mixing bowl, combine gingerbread cookie crumbs with melted unsalted butter until the mixture resembles wet sand. Firmly press this mixture into the bottoms of serving cups.

In a separate large mixing bowl, beat the softened cream cheese with powdered sugar using an electric mixer on medium speed until smooth and fluffy, about 2 minutes. Gradually add ground ginger, ground cinnamon, and vanilla extract, mixing until combined.

Gently fold the sweetened whipped cream into the cream cheese mixture using a spatula until there are no streaks of cream visible.

Carefully spoon or pipe the cheesecake filling over the prepared crust in each cup, filling to the brim but leaving some space at the top for garnishing.

Cover the assembled cups and refrigerate for at least 2 hours or overnight to enhance flavors and set the cheesecake.

Just before serving, garnish each cup with a dollop of whipped cream and a sprinkle of extra ground ginger or cinnamon.